Basic country loaf
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Basic country loaf
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Last updated 6/12/2012 1:07:17 AM. Recipe ID 33186. Report a problem with this recipe.
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      Title: Basic country loaf
 Categories: Bread
      Yield: 24 Servings
 
MMMMM---------------------------SPONGE--------------------------------
      1 pk (0.25-oz) active dry yeast
  1 1/2 c  Warm water (105 to 110)
      2 c  Unbleached all-purpose flour

MMMMM---------------------------DOUGH--------------------------------
    3/4 c  Coarsely ground whole wheat
           -flour
      1 c  Warm water (105 to 110)
      1 tb Coarse salt
  6 1/2 c  All-purpose flour; about
      1    Egg white; lightly beaten
           Sesame seeds; poppy seeds,
           -cracked wheat or flour; for
           -topping (optional)
 
  From: arielle@taronga.com (Stephanie da Silva)
  
  Date: Tue, 17 Aug 1993 00:45:07 GMT Make the sponge about 12 hours
  ahead: In a large bowl, dissolve the yeast in 1/4 cup of the warm
  water. Let stand for 5 minutes. Stir in the remaining 1 1/4 cups
  water and the flour, beating by hand or in a mixer with a dough hook
  for 1 minute. Cover the bowl with plastic wrap and let the sponge
  stand at room temperature for 12 to 14 hours.
  
  Make the dough: Stir the whole wheat flour, warm water, salt and
  about 4 cups of the all-purpose flour into the sponge until the dough
  becomes hard to work, then turn it out onto a well-floured surface.
  Let the dough rest while you clean the bowl. Now start kneading,
  slapping the dough around, scraping it up, gradually adding about 1
  1/2 cups more all-purpose flour and kneading until smooth and
  elastic, 8 to 10 minutes.
  
  Return the dough to the bowl, cover with plastic wrap and let rise at
  room temperature until almost triped in volume, about 2 hours.
  
  Turn the dough out again onto a floured surface, punch it down, and
  tear off a small hunk (6 ounces) to reserve for the levain (see
  Note). Divide the remaining dough in half and shape each piece into a
  1 1/2 inch thick disk. With the palms of your hands, coax the sides
  of each disk down and under all around, stretching the gluten cloak
  and plumping up each loaf into a round shape. Pinch together the
  seams on the bottom and place the rounds seam-side down on 2 lightly
  greased baking sheets. Cover loosely with a towel and let rise until
  doubled in volume, about 1 hour.
  
  Preheat the oven to 450F.  Paint the top and sides of the risen
  loaves with the beaten egg white to glaze.  Sprinkle, if you wish,
  with one of the toppings and place on the middle rack of the oven.
  Immediately throw a few ice cubes on the oven floor to create steam.
  Add more ice after 3 minutes and again after 6 minutes. Bake for a
  total of 15 minutes. Then reduce the oven temperature to 350F and
  bake for 20 minutes longer, or until the bread sounds hollow when the
  bottom is tapped. Turn the oven off and let the bread rest in the hot
  oven for 15 minutes. Remove to a rack and let cool.
  
  Note: Put the hunk of reserved dough (about 6 ounces) in a covered
  jar with 1 1/2 cups of warm water.  This is the levain, which will go
  into the next loaf.  Let stand at room temperature for 12 hours, then
  refrigerate.  The levain will keep for up to 10 days; freeze for
  longer storage.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 33186 (Apr 03, 2005)

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